| Recipes |

Grilled Salmon Salad with Red Wine and Walnut Vinaigrette

Food and Prop Styling by Chana Rivky Klein
Photography by Hudi Greenberger

This salad has become a new fave at our house. It’s a beautiful blend of protein and veggies, dressed with a spectacular dressing. Prepare to be wowed!


  • 8 oz (225 g) summer crisp lettuce, shredded
  • 1 avocado, sliced
  • 1 cucumber, sliced
  • ½ cup prepared chickpeas
  • 3 oz (85 g) goat cheese, shredded
  • 1 slice grilled salmon, served on top or shredded and mixed in
  • beet sticks, for garnish
Red Wine and Walnut Vinaigrette
  • ¼ cup red wine vinegar
  • 5 tsp silan (or honey)
  • ½ cup olive oil
  • ¼ cup chopped walnuts
  • ½ tsp salt
  • ¼ tsp black pepper

Layer all salad ingredients in a bowl.

Place all vinaigrette ingredients into a food processor fitted with the S blade. Pulse until completely combined.

Place salad ingredients in a large bowl or plate on individual plates. Pour dressing over the salad and toss to combine.


(Originally featured in Family Table, Issue 794)

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